Fall is almost here, which means pumpkin spice errythang! This is probably one of my favorite times of the year. Not only are the trees beautifully colored, but also you can find pumpkin spice food and drinks almost everywhere.

On the other hand, many pumpkin spice items in restaurants and grocery stores are high fat, sugar and calories. Therefore, not ideal if your trying to keep your diet and nutrition in check.

Well your in luck, these Skinny Vegan Pumpkin Spice Muffins will give you your pumpkin spice fix, as well as keeping your nutrition plan on track. In addition these muffins are also gluten free, and are perfect for people that have Celiac disease or a gluten intolerance.

To make the muffins, preheat an oven to 375°F. If you have whole chia seeds, grind in a small food processor or mortar and pestle until fine. In a small bowl then combine the 2 tbsp ground chia seeds and 6 tbsp water, mix well and let stand for 5-6 minutes. For more detailed information on how to prepare the ground chia seeds, check out the post on Recipe Substitutions.

First, in a large bowl mix and combine gluten free flour, baking powder, cinnamon, nutmeg, ginger, along with the salt.

To the large bowl, add the wet ingredients and stir just until combined.

Then spray a muffin pan with olive oil spray. Spoon the muffin mixture into the pan. Combine the oats and pumpkin seeds in a small bowl. Equally sprinkle on top of batter. Bake for 18-20 minutes or until cake tester comes out clean. Be careful not to overcook.

Remove from oven and let stand in pan for 5 minutes, then transfer muffins to cooling rack until completely cooled.

Once cooled you can get your pumpkin spice fix on!

Vegan Pumpkin Spice Muffin

Rate this recipe

Average: 4/5

3 ratings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 13-15 muffins

Serving Size: 1 muffin

Ingredients

2 tbsp ground chia seeds

6 tbsp water

2 cups Gluten Free all purpose flour

4 tsp baking powder

1.5 tsp cinnamon

0.5 tsp nutmeg

1 tsp ginger

0.5 tsp salt

1 cup light soy milk (or alternative)

1 cup unsweetened pumpkin puree

1/4 cup packed Splenda brown sugar blend (or 1/2 cup brown sugar)

1/2 cup unsweetened apple sauce

1 tsp vanilla

1/3 cup gluten free oats

1/4 cup pumpkin seeds

Instructions

Preheat oven to 375°F

In a small bowl combine chia seeds and water, mix well and let stand for 5-6 minutes.

Combine oats and pumpkin seeds in a small bowl, sprinkle on top of batter. Bake for 18-20 minutes or until tester comes out clean. Be careful not to overcook. Remove from oven and let stand in pan for 5 minutes, then transfer to rack until completely cooled.